OUR CHEESE EXPORT.
TO I'HK Kill I OR. Sir, — I was pleased to notice that 12 tons of the A.shlmiton clioese had fetched nearly 8d pei lb. Tljafcwassicapit.il and paying pi ico. punided the expenses had been low. Now, 2',d per lb is too much for freight and commission, and I really cannot see why cheese should be sent 111 a cool chamber at all now that wo have a l.ipid direct steam service. Tlie calm bolt in the tropic-?, which i-, so detrimental to cheese, Noilly some 300 miles wide, and tin- being the ease, the swift stoameis nin tluough this boll in about 2-t hours, and hence, I behe\e, it is quite possible to send cheese with perfect safety as geneial cat go, and »o sa\ c expense. I have impoited wme hundreds of cheeses to Auckland from RotLcidam, in Holland, and never had a fallible totten one. They were veiy small, and packed in cases contaiuinmg 12 each ; each cheese was so packed that it could not touch the one next to it, ha\ ing a little compaitment to ltoclf. The cases weie ventilated throughout by hawng strips of perforated wiie nailed o\ei augur holes, and each case was marked " 'tween decks" to insure a good position in the ship, and, to make doubly sure, each cheese was enveloped in a bladder. They weie shipped fiom Rotteidam to London by steamer, and there transhipped in a silling vessel to Auckland; they ai lived in excellent condition, and sold at from 1-ld to Kid per lb. I impoited seveial shipmens, until a large ftnn in Auckland, I piesume, thought I was making a pile out it, swamped the market with a huge ship nient, and the pi ices becoming to be no longer payable I ceased importing. — I am, &c, E. T. Millar. r.iterangi, September 22nd. P.S — My conespondents in London n\ ute me to say that to fetch the highest price our cheese should be only 131bs Mm teen pounds) weight, and Stilton shape. JR.T.M.
A roi/r hath remarked that " All paths lead to the giave." He undoubtedly leforred to allopaths and homreopaths and hydropaths, and the ies>tof the M D. paths.
Remember This. If you are sick Hop Bitters will surely .nrl Nature in making you well when all else tails, If youaie costive or dyspeptic, or are sufi'elmg from any other of tlic numerous diseases of the stomach or bowels, it is \our own fault if you icmain ill, for Hop Bitteis is a soveioign lemeily in all such complaints Jf you die wasting away with any form of Kidney disease, stop tempting Death tlii-, moment, and turn fora cut e to Hop Bitteis. If you are &ick with that terrible sickness, Nei \ ousnt'bs, yon will find a " Balm in Giload" in the use of Hop Bitteis. If \ou are a fiequenter, or a resident of a miasmatic di&hict, banicade your system agiinst the scourge of a'l countries — malaii.il, epidemic, bilious, and intermittent fc\eis— by the use of Hop Bitteis. If you have lough, pimply, or sallow skin, bad bieatli, pains and ache«, and feel nii&eiable geueially, Hop bitteis "w ill give you fair skin, rich blood, and sweetest breath, health, and omfort. In short they cure all Diseases of the stomach, Bowels, BlooJ. Liver, Nerves, Kulnpys, Bnght's Disease. £500 will be paid foi a ease they will not cure or help. Druggists and Chemists keep. That poor, bedridden, invalid wife, sister, mother, or daughter, can be made the pictuie of health, by a few bottles of Hop Bitters, costing but a trifle. Will you let them suffer ?
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/WT18840923.2.28
Bibliographic details
Ngā taipitopito pukapuka
Waikato Times, Volume XXIII, Issue 1906, 23 September 1884, Page 3
Word count
Tapeke kupu
603OUR CHEESE EXPORT. Waikato Times, Volume XXIII, Issue 1906, 23 September 1884, Page 3
Using this item
Te whakamahi i tēnei tūemi
No known copyright (New Zealand)
To the best of the National Library of New Zealand’s knowledge, under New Zealand law, there is no copyright in this item in New Zealand.
You can copy this item, share it, and post it on a blog or website. It can be modified, remixed and built upon. It can be used commercially. If reproducing this item, it is helpful to include the source.
For further information please refer to the Copyright guide.